Apple Cinnamon Pancakes

This is yet another recipe that was developed due to the abundance of apples we had after apple picking. My husband and I were sitting on the couch on a Sunday watching The Food Network (a typical occurrence at our house), and one of the episodes featured pancakes. All of a sudden, my husband had a craving for pancakes (shocker), and so I suggested apple pancakes so we could make a dent in the apples. He was in full agreement.

These pancakes are thick and fluffy with a deliciously sweet apple cinnamon topping. If you like your pancakes a little thinner, just add a bit more buttermilk to the batter.

A few extra tablespoons of butter for the griddle

1. Start by making the apple topping. Melt two tablespoons of butter in a large frying pan or skillet over medium heat. Add the apples and the remaining topping ingredients and stir. Continue to cook over medium heat for 7-10 minutes (stirring occasionally), or until the apples are soft and the liquid is bubbly and has started to thicken. Remove the pan from the heat.

2. Combine the dry ingredients for the pancakes in a large bowl. Add the buttermilk, eggs, and melted butter and stir until it is a smooth batter without lumps.

3. Melt one tablespoon of butter on a griddle or large skillet over medium heat. Spoon the batter onto the griddle to form the pancakes, about 1/3 cup for each pancake (more for larger pancakes, less for smaller pancakes). Cook for several minutes, or until the bottom of the pancake starts to get brown. Flip the pancakes and cook the other side for a few more minutes. Once both sides of the pancakes are lightly browned, remove the pancakes and keep warm. Repeat the process with the remaining batter (add another tablespoon of butter to the skillet and allow it to melt first). Continue this process until all of the batter is used.

4. Spoon some of the apples (including the juices) onto each serving of pancakes.